Carrots are rich in vitamin A, Vitamin C, Vitamin K, and potassium. Seek out ‘early” carrots with bushy green tops still on. The leaves should be fresh and the carrots should have a vibrant color. These early carrots often have a much sweeter flavor. 1 1/4 pounds carrots 1 tablespoon olive oil 2 medium cloves [Read More...]
posted on 04-11-11 at 7:00 am in Spring
Make your life easier by having all the ingredients ready and within arms reach. If you don’t have hoisin sauce, a dash of molasses and ketchup will do. Toasted sesame oil 8 oz firm tofu, cubed 4 green onions, sliced 1 T freshly grated ginger (peeled) 1/2 tsp crushed red pepper flakes 1/2 bunch asparagus, trimmed [Read More...]
tags: stir-fry 
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posted on 04-27-10 at 7:00 am in Spring
It is important to have all your ingredients washed, prepped and ready to go before you get ready to cook. The whole thing comes together fast and furiously. Dark, nutty wild rice would make a striking contrast and tasty side for this colorful spring dish. 20-30 fava bean pods, removed from puffy shells extra virgin [Read More...]
tags: greens Post a Comment {0}
posted on 03-30-10 at 7:00 am in Spring
Bulgar comes in different sizes – look for fine or medium bulgur for this recipe. Larger ,coarse bulgur takes longer to soften up. A staple of the traditional Mediterranean diet for thousands of years, bulgur wheat is becoming increasingly popular in modern healthy diets. Rich in “B” vitamins, iron, phosophorous and manganese, it complements the protein [Read More...]
tags: grains Post a Comment {0}
posted on 02-23-10 at 7:30 am in Spring
Miso is made from fermented soy beans. It is a good source of iron, calcium, phosphorus, potassium, some B vitamins, and protein. Miso also facilitated the body’s absorption of calcium and mangesium. Touted for centuries as a folk remedy for weak digestion, miso’s reputation as one of nature’s most healing foods is now being confirmed [Read More...]
tags: miso, soup Post a Comment {0}